Cook-freeze is a catering system in which food is cooked in bulk and then rapidly frozen for storage and distribution, to be thawed and reheated later. Blast freezing takes food through the danger zone fast and forms small ice crystals that protect texture better than slow freezing. The method gives weeks or months of shelf life, suiting schools, hospitals, and remote sites where daily fresh cooking is impractical. Safety demands rapid freezing, storage at -18°C or below, controlled thawing under refrigeration, and reheating until steaming hot. It trades a little fresh-cooked quality for unbeatable logistics and menu flexibility.